Bar Sen Makes Grand Entrance

The Plaza welcomes a new concept from decorated chef to the neighborhood

Bar Sen, the latest venture from four-time James Beard Award nominee Jeff Chanchaleune, is more than a restaurant—it’s a bold declaration: I am Oklahoma, and Oklahoma is a culinary destination. From the moment you step inside, the space radiates Jeff’s signature style—clean, elegant, and deeply personal. Dark, moody tones set the stage, with gold neon lights casting a warm glow over black floors and a sleek granite bar. Gucci green walls and an elegant floral pattern add sophistication, while a wall of family photos reminds you that this place is rooted in love, heritage, and a profound sense of identity.

Chanchaleune turned to his sister Jeslyn for his general manager. Jeslyn ran the bar program next door at the award-winning Ma Der Lao Kitchen. The Chanchaleunes spent a year assembling a dream team to execute their vision. Daniel Johnson, another Ma Der vet, directs the bar program with a crew including Summer Webb, Emilee Copeland, and Brett Herrin. They crafted drinks that are as thoughtful as they are flavorful. Every cocktail is designed to stand on its own or pair seamlessly with the menu, creating a synergy where every dish has a drink, and every drink has a dish.

Jeff’s culinary philosophy is one of restraint and precision. His menu is intentionally compact, with a focus on execution and showcasing his uncanny ability to extract maximum flavor from minimal ingredients. The result? Sensational combinations that redefine culinary greatness. Take the Crushed Cucumber Salad, for example. It begins with an intense punch of salty, sweet, and sour from tamarind-infused fish sauce, that instantly mellows into a sweetness from ripe tomatoes, and finishes with the crisp freshness of cucumber. A lingering chili heat teases your palate, urging you to take another bite. It’s bold yet balanced, a dish that stays with you long after the last bite. This dish is the epitome of “in like a lion, out like a lamb.”

The Fried Chicken is another standout, with a crackling crust giving way to juicy, flavorful meat—a simple yet unforgettable mix of salty and sweet. Then there’s the Suki Yaki, a rich pork-infused broth with a subtle nuttiness from peanuts, paired with tender pork belly, bok choy, and peanut sauce. It’s a dish that feels like a warm embrace, with each ingredient shining individually while contributing to a harmonious whole. Dessert? There must be dessert, the Pandan Cinnamon Roll redefines expectations. Gooey, slightly underbaked in the best way, and with a hint of fermentation from pandan, it strikes the perfect balance of sweetness and innovation.

What’s most striking about Bar Sen is its polish and confidence, even in its early days. Every dish is executed with care, many reaching a level of perfection that’s rare even for established restaurants—and this was only day two of a soft opening. With the weight of an entire city’s expectations on his shoulders, Jeff has once again proven why he’s a driving force, the soul of Oklahoma’s culinary renaissance. Bar Sen isn’t just a restaurant; it’s a celebration of heritage, innovation, and the bright future of Oklahoma food.

The pitch-perfect experience did leave one thing stuck in my craw. Something out of Chanchaleune’s control. Nothing my experience at Bar Sen or Ma Der bears any responsibility for.

The 2025 James Beard Foundation Awards have once again placed Oklahoma in the national spotlight, recognizing a selection of the state’s culinary talent. The semifinalist list, announced on January 22, 2025, reflects Oklahoma’s ongoing culinary renaissance, with nominees such as Cat Cox for Most Outstanding Baker and Lisa Becklund for Most Outstanding Chef. Additionally, Oklahoma is represented in the “Best Chef: Southwest” category.

The James Beard Foundation’s mission is to “celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity, and sustainability.” Awards that include descriptors such as “best” or “outstanding” inherently suggest that recipients must exemplify excellence in their craft. If a nominee’s food does not meet this high standard, the award itself becomes questionable. While it is commendable to highlight new voices, it should not come at the expense of excluding those who truly represent the pinnacle of culinary achievement.

One glaring omission is four-time Beard Award nominee Jeff Chanchaleune, a chef whose is the heart of Oklahoma’s Culinary Renaissance excellence and commitment to community, sustainability, and cultural preservation make him one of if not the most deserving chef in Oklahoma. The exclusion of Chanchaleune appears to reflect a misguided notion that it is “someone else’s turn.” This perspective undermines the very premise of the award: recognizing the best.

Recognition from the James Beard Foundation has the power to redefine a state’s food culture in the eyes of the country. By failing to include one of if not Oklahoma’s most exceptional chefs, the awards diminish the state’s strongest representation on the national stage. While some may argue that any recognition is beneficial, the reality is that nominees who do not have a legitimate chance of winning may do little to advance the city and state's reputation. In some cases, a weaker nomination can be more harmful than no nomination at all.

Oklahoma’s growing food scene deserves to be represented by its very best. While the 2025 James Beard nominations have brought attention to the state’s culinary talent, the exclusion of Jeff Chanchaleune and others undermines the legitimacy of the selections. If the awards are to maintain their prestige, they must adhere to their own mission—ensuring that the most outstanding talent receives the recognition it deserves for all of Oklahoma.

Editor’s Note: Hear!Hear!

DC